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Oatmealamus Stoutamus
Oatmeal Stout • Partial Mash • 5 gal
This was an excellent stout recipe. I enjoyed it and so did everyone else. It was a bit bitter at first but after another 2 weeks of conditioning it was nice and sooth. The oatmeal and munich made a nice creamy head and the dark malts gave it great coffee and chocloate flavors.
December 13, 2007 pm 12:13pm
4.0/5.0 1 rating
Ingredients (Partial Mash, 5 gal)
- 2 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 1 lbs
American Caramel 60°L
American Caramel 60°L
Mild caramel,nutty flavor, sweet. adds color
- .5 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- .5 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- .5 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 3.5 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 1.5 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- .8 oz
Challenger - 8.0 AA% pellets; boiled 60 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
- 1 tsp
irish moss - (omitted from calculations)
irish moss
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Notes
I mashed the Munich and Caramel for 1 hr in 153/ 1.25 qt/# and sparged with 170/ 1.25qt/# of grain. I steeped the darker malts for 30 min in 3 qt 150 h2o and rinsed with 3 qt 165 h2o Add the extract in the last 20 minutes of the boil along with the irish moss.
Style (BJCP)
Category: 13 - Stout
Subcategory: C - Oatmeal Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.058 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.018 | |
| Color: | 32.6 SRM | 22 - 40 | |
| Alcohol: | 5.7% ABV | 4.2% - 5.9% | |
| Bitterness: | 31.8 IBU | 25 - 40 | |
Discussion
Great beer
2007-12-13 12:14pm
I brewed this back in October and it just keeps getting better. I am going to brew this again this weekend and it should be good and ready late January.
This was my best beer yet
2008-01-01 4:55pm
This by far is my most balanced beer to date. It had just enough choc and nutty flavors with the creamy body from the oatmeal. I will be doing this one on my next brew session.
Great recipe!
2011-02-05 10:36am
I brewed this recipe in mid November, and it was ready for the Christmas season. It was good at the first unbotteling, but as late January/early February got closer, it got so much better. I'll probably brew this one again next winter.
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